I’ve just returned back to Perth after a very last minute and incredibly sad journey back home to NZ to farewell my Grandad. It doesn’t happen often but I’m actually a little lost for words. So much has happened in the past week since his passing and I need a little more time to get my thoughts into words before I pour them out all over this page. So in a bid to simplify things a tad on my behalf I thought it might be nice to share a little breakfast recipe that was part of an article I wrote recently for Allergy Today magazine.
Amongst many other things, going home meant I got to see the article for the first time, as I had a copy wating for me at my sisters house which was pretty exciting! In the article I also shared one of my all time favourite rice noodle salad recipes, a version of this double chocolate vegan cookie recipe from awhile back, and a little about the story behind why we eat gluten and dairy-free. If you’ve read the article yourself I so hope you enjoyed it.
As far as the porridge recipe goes, if you have not yet been enlightened to the wonders of quinoa porridge now would be the perfect time to rectify that. I eat versions of this porridge all winter long and when the weather warms and spring brings us berries and rhubarb there isn’t a more perfect way to start the day than with a big bowlful of this steaming quinoa goodness. I usually cook up a big batch of quinoa, which will keep in the fridge for around 3-4 days if it’s not used up beforehand. The compote can be made in advance too, simply store in the fridge and warm through to serve. Too easy. xx
Quinoa porridge with
roasted strawberry rhubarb compote
The best thing about
this quinoa porridge is that it can be pre-prepared in advance to save on time
in the morning. To make this nut-free, simply omit the toasted almonds from the
top and make sure you use a nut and dairy-free milk, like coconut or rice milk.
this quinoa porridge is that it can be pre-prepared in advance to save on time
in the morning. To make this nut-free, simply omit the toasted almonds from the
top and make sure you use a nut and dairy-free milk, like coconut or rice milk.
Serves 4.
1 cup quinoa
1 1/2 cups water
2 cups dairy-free milk of your choice, I like to use
coconut, almond or rice milk
coconut, almond or rice milk
1-2 cups water, extra
honey or maple syrup, to taste
1/4 cup toasted almonds, roughly chopped, optional
250g rhubarb, cut into 3cm lengths
250g punnet strawberries, hulled and halved if large
zest and juice 1 orange
1/4 cup runny honey
Preheat oven to 200C/395F.
Bring the 1 1/2 cups of
water to the boil in a medium saucepan. Rinse quinoa well to remove the
saponin, a bitter protective coating then drain. The easiest way to do this is
to put the raw grain into a fine mesh sieve and rinse under running water, then
set aside to drain while the waters coming up to the boil. When your waters
boiling, add the rinsed quinoa, cover and turn down to a gentle simmer and cook
for 12 mins or until the grains become translucent, the water is absorbed and
an unusual outer white ring shows. Remove from the heat and fluff up with a
fork. At this stage you can carry on with the recipe or cool the quinoa before
storing in the fridge for up to 3 days.
water to the boil in a medium saucepan. Rinse quinoa well to remove the
saponin, a bitter protective coating then drain. The easiest way to do this is
to put the raw grain into a fine mesh sieve and rinse under running water, then
set aside to drain while the waters coming up to the boil. When your waters
boiling, add the rinsed quinoa, cover and turn down to a gentle simmer and cook
for 12 mins or until the grains become translucent, the water is absorbed and
an unusual outer white ring shows. Remove from the heat and fluff up with a
fork. At this stage you can carry on with the recipe or cool the quinoa before
storing in the fridge for up to 3 days.
To make compote; combine
rhubarb, strawberries, orange juice and zest and honey in a medium bowl and
stir to combine. Transfer to a rimmed oven tray, spread out in a single layer
and roast in the oven for 20-25 minutes or until rhubarb is tender. Remove from
the oven and transfer to a glass container to cool slightly.
rhubarb, strawberries, orange juice and zest and honey in a medium bowl and
stir to combine. Transfer to a rimmed oven tray, spread out in a single layer
and roast in the oven for 20-25 minutes or until rhubarb is tender. Remove from
the oven and transfer to a glass container to cool slightly.
To make porridge place
cooked quinoa, milk of your choice, and 1 cup of extra water into a medium
saucepan. Bring to the boil, reduce heat and simmer for 10 minutes, stirring
often and adding more water as needed until mixture is creamy. Sweeten to taste
with honey or maple syrup. Divide between 4 bowls, top with a
dollop of compote and sprinkle with toasted almonds.
cooked quinoa, milk of your choice, and 1 cup of extra water into a medium
saucepan. Bring to the boil, reduce heat and simmer for 10 minutes, stirring
often and adding more water as needed until mixture is creamy. Sweeten to taste
with honey or maple syrup. Divide between 4 bowls, top with a
dollop of compote and sprinkle with toasted almonds.
17 Responses
Yum, I love rhubarb and strawberries together. The compote sounds very tasty and quick! I've never tried quinoa though. I've seen so many recipes using it. I'd want a taste test before making it myself. I'm such a cautious person 😉 Sorry to hear about the passing of your Grandad. I'm glad you were able to make it home to be with your family.
Thanks, I'm so glad it all worked out and I was able to be home with my family at a time like this xx
p.s try quinoa! It's awesome stuff.
Congrats on the article! Rhubarb is one of my favourite go-to porridge toppings. Though I've never used cooked strawberries before. The colour is gorgeous.
Sorry to hear 'bout your grandad…so hard to live away from family at times like this eh.
Tanks for the lovely recipe, I'll definitely try it.
Thanks love xx
Sorry to hear about your loss.
Big hugs
Alessandra
Thanks Alessandra xx
This looks so delicious and warming. I've never tried quinoa for breakfast but it sounds great.
So sorry to hear about the loss of your grandad. I bet he was a proud man and so lucky to have a grand daughter like you. I so love your blog…just when I feel like I am getting bored with food (especially during our Mum and daughter candida cleanse), you post and inspiring blog and get me on track again. With a few teeny modifications I am very excited to make this for breakfast. Arohanui x
Oh that's so cool to hear! Good luck with your cleanse xx
Sorry to hear about your Granddad, I hope your family is doing ok
Rhubarb and strawberries are mine and my daughters favourite fruit combination- it's such a perfect match, and the quinoa porridge is a terrific breakfast idea too, yummo!
Congratulations on your article, I hope it helps and inspires many on both sides of the Tasman xox
Thanks love xx
That first photo? Incredible. Couldn't resist letting you know. Quinoa porridge looks fantastic, and love the lighting in that. Keep it up.
Thanks Christina! xx
This sounds amazing! Your photos make me want to make and eat this recipe asap!! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! 🙂 Many recipes are naturally gluten free.
Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy 🙂
Hi, sorry to hear about your Grandad, I'm sure he was a great man. I live in the UK and really want to make this for breakfast tomorrow but can only measure in grams. Please could you convert the cups to grams. Thankyou, Sophie:)
I'm sorry but I simply don't have time right now to convert measurements. Google should be able to help you I'm sure 🙂